Fragrant Aubergine and Chickpea Curry
with Toasted Coconut and Garlic Coriander Naan
This Fragrant Aubergine and Chickpea Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
2
Garlic Clove
1
Chickpeas
1
Coriander
1
Curry Powder Mix
25
Desiccated Coconut
50
Rogan Josh Curry Paste
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains Celery)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
½
Sugar
50
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 3cm pieces.
Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.
Roughly chop the coriander (stalks and all).
Pop the aubergine onto a large baking tray.
Drizzle with oil, then season with salt, pepper and the curry powder. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.
Once toasted, transfer to a bowl.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the rogan josh curry paste and half the garlic. Stir and cook for 1 min.
Stir in the chopped tomatoes, veg stock paste, chickpeas, sugar and water for the curry (see pantry for both amounts). Simmer, stirring occasionally, until thickened, 10-15 mins.
When the curry is almost ready, pop the naans on a baking tray.
Drizzle with oil and scatter over the remaining garlic and a quarter of the coriander. Pop them into the oven to warm through, 2-3 mins.
Stir the roasted aubergine and remaining coriander into the curry. Taste and season with salt and pepper if needed.
When ready, serve the aubergine curry in bowls.
Top with a dollop of yoghurt and a sprinkle of desiccated coconut.
Serve the naan breads alongside for dipping and scooping.
Enjoy!
